Good things come in threes, and this recipe proves it with a delicious three-bean medley of kidney, butter & black beans, all tossed in a red wine vinegar & Dijon mustard vinaigrette. Completed with a serving of butter-basted beef and finished with crumblings of creamy feta and dollops of pesto. A quick win in the kitchen, Chef!
Beef Schnitty & Three Bean Salad
Beef Schnitty & Three Bean Salad
with a classic vinaigrette & Danish-style feta
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Beef
- Black Beans
- Butter Beans
- Classic Vinaigrette
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Green Leaves
- Kidney Beans
- NOMU One For All Rub
- Pesto Princess Coriander & Chilli Pesto
- Red Onion
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
Classic Vinaigrette - 15ml
Red Onion - 1
Black Beans - 60g
Kidney Beans - 60g
Butter Beans - 60g
Tomato - 1
Fresh Parsley - 4g
Pesto Princess Coriander & Chilli Pesto - 15ml
Green Leaves - 20g
Free-range Beef Schnitzel (without crumb) - 150g
NOMU One For All Rub - 10ml
Danish-style Feta - 30g
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
Classic Vinaigrette - 30ml
Red Onion - 1
Black Beans - 120g
Kidney Beans - 120g
Butter Beans - 120g
Tomato - 1
Fresh Parsley - 8g
Pesto Princess Coriander & Chilli Pesto - 30ml
Green Leaves - 40g
Free-range Beef Schnitzel (without crumb) - 300g
NOMU One For All Rub - 20ml
Danish-style Feta - 60g
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season. You may need to do this step in batches.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
Classic Vinaigrette - 45ml
Red Onion - 1
Black Beans - 180g
Kidney Beans - 180g
Butter Beans - 180g
Tomatoes - 2
Fresh Parsley - 12g
Pesto Princess Coriander & Chilli Pesto - 45ml
Green Leaves - 60g
Free-range Beef Schnitzel (without crumb) - 450g
NOMU One For All Rub - 30ml
Danish-style Feta - 90g
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season. You may need to do this step in batches.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
Classic Vinaigrette - 60ml
Red Onion - 1
Black Beans - 240g
Kidney Beans - 240g
Butter Beans - 240g
Tomatoes - 2
Fresh Parsley - 15g
Pesto Princess Coriander & Chilli Pesto - 60ml
Green Leaves - 80g
Free-range Beef Schnitzel (without crumb) - 600g
NOMU One For All Rub - 40ml
Danish-style Feta - 120g
Woolies Products in this dish
